Honghua Lang (10) is recognized as a typical representative of sauce-aroma baijiu by National Standard Committee, a sauce-aroma classic worthy of its name. The ceramic bottle of Honghua Lang (10) is meticulously polished, featuring beautifully flowing bottle lines, radiant red colour, and a style that’s restrained but bold at the same time.
The enhanced Honghua Lang (15), utilizing the advantaged natural conditions of Tianbao Cave and Langjiu’s sophisticated techniques passed on over centuries, is made from top-quality local red rice sorghum, high grade wheat and spring water from Chishui River banks. Its characteristics include prominent soy-sauce aroma, fine and smooth texture, full-bodied rich flavour, long lasting aftertaste and lingering fragrance on empty glasses.
This immaculate sauce-aroma baijiu from 28 degree northern latitude is created through a whole year’s manufacturing consisting of multiple cycles of distilling - fermenting - collecting, and years’ aging inside the natural karst cave – Tianbao Cave. Time provides for the excellence and luxury of Qinghua Lang. Reflecting the preciousness and rarity through history, every drop of Qinghua Lang emanates the elegant fragrance of the old age.
Brewing a jar of baijiu (distilled chinese liquor), just like nurturing feelings over time, further sublimating and infiltrating brings out a complex, yet delicate and supple fragrance. With the action of time, one can cultivate such mellow sweet and ester taste out of a pot of liquor.
With strong notes of pineapple, licorice, and meadow grass on the palate, the brand new Wu Liang Ye Crystal is the ultimate choice for both gift and self-consumption.
Origin: Yibin, Sichuan Province, China
Mash: 36% Sorghum, 22% Rice, 18% Glutinous Rice, 16% Wheat, 16% Corn
Eye: Crystal, Pure, Full-Bodied
Nose: Elegant, attractive and harmonious, floral notes with lightly toasted nuts
Tongue: Sweet and smooth, refreshing